I combined some of my FAVORITE Mexican Flavors: Grande Gringo, Queso Blanco, Pico de Gallo, Pepper Jack Cheese and Tortilla Chips... and put it all on this DYNAMITE Burger!
1lb ground chuck
1 Tablespoon Malcom’s Grande Gringo Seasoning
4 slices pepper jack cheese
1/4 cup mayonnaise
1 Tablespoon Mexican Style Hot Sauce
1 package tortilla strips
1/2 cup queso cheese dip
1/2 head iceberg lettuce shredded
1/2 cup pico de gallo
Prepare pellet grill for indirect smoking at 275 degrees using Royal Oak Charcoal Pellets.
Divide ground Chuck into equal portions and patty into burgers.
Season each burger generously with Malcom’s Grande Gringo and place on the pellet grill.
Smoke burgers at 275 degrees until internal temperature reaches 165 degrees in each burger. During the last few minutes of cooking too each burger with a slice of pepper jack cheese.
Combine mayo, hot sauce and 1 tsp of Grande Gringo in a small bowl.
To build the burgers: toast each bun lightly, spread mayo mixture on bun, place burger patty on bottom half of bun, top with tortilla strips, queso cheese dip, lettuce, pico, and jalapeño. Cover with top half of bun and enjoy.